Turkey Roulade with Cheese-Ham Filling and Ribbon Pasta

Ingredients

• 4 turkey cutlets
• 8 slices very thin cooked ham
• 100 g Emmental cheese (chunky)
• 1 red bell pepper
• 300 g green ribbon pasta
• 6 sprigs parsley
• 100 ml heavy cream
• 100 g herb cream cheese
• 150 ml poultry broth
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 2 tbsp clarified butter

Instructions

1. 1.

   Beat the meat between two sheets of plastic wrap to thin it slightly, season with pepper and place two ham slices on each cutlet. Cut the cheese into four long sticks and place one stick at the bottom end of each ham-covered cutlet. Roll tightly and secure with roulade pins or wooden skewers.

2. 2.

   Heat the clarified butter in a pan and sear the turkey roulades all over until golden brown. Remove from the pan, wrap in foil and bake in a 150 °C oven for 15 minutes to finish cooking.

3. 3.

   Meanwhile cook the pasta according to package instructions. Deglaze the pan with broth, add cream and herb cheese, and let simmer slightly. Wash, clean, halve, seed, and dice the bell pepper into very small cubes. Rinse and dry the parsley. Season the sauce with salt, pepper and paprika powder.

4. 4.

   Take the roulades out of the oven, pour the pan juices into the sauce and remove the pins. Cut the meat into pieces and serve on plates with pasta and sauce, garnished with peppercorns and parsley.